I found this recipe from Real Simple Meals Made Easy. This is a great one-pot meal. It requires just a single pan and hardly any clean up. I love the flavor of the olives and thyme. One great thing about this dish is roasting the chicken in pieces, as opposed to an entire chicken, takes slightly less time and hassle of carving.
Ingredients:
1 3 1/2-pound chicken, cut into pieces
1 teaspoon honey
1 small shallot, finely chopped
1/2 cup olive oil
1/4 cup lemon juice
zest of 1 lemon, slivered
1 cup pitted olives
5 cloves garlic, thinly sliced
1 small bunch fresh thyme
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 small head cauliflower, cut into florets
Directions:
1. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
2. In a small bowl, combine the lemon juice with the lemon zest, honey, shallot, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
3. Heat oven to 425° F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375° F. Continue to roast until the chicken is cooked through, about 60 minutes more.
4. Spoon the olives and pan juices over the chicken and serve.
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